Osso Buco-Style Braised Veal Shanks

Ingredients

• 2 pieces veal shanks
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 stalks celery stalks
• 3 cloves garlic
• 2 tbsp tomato paste
• 3/4 cup dry white wine
• 2 cups beef stock (or veal stock)
• 2 pieces bay leaves
• 1 tsp fresh thyme(optional)
• 1/4 cup fresh parsley
• 1 lemon lemon zest
• 1 clove garlic (for gremolata)

Instructions

1. 1

   Prep (25 minutes): Pat veal shanks dry and season with salt and pepper. Lightly dust with flour. Dice onion, carrots, and celery; mince garlic. Chop parsley and zest the lemon for gremolata.

2. 2

   Brown (about 15 minutes): Heat olive oil in a heavy Dutch oven over medium-high heat. Brown veal shanks on all sides (work in batches if needed). Transfer shanks to a plate.

3. 3

   Sauté aromatics (about 10 minutes): In the same pot, reduce heat to medium. Add onion, carrots, and celery and cook until softened, 6–8 minutes. Stir in garlic and tomato paste and cook 1 minute.

4. 4

   Deglaze and braise (about 180 minutes total cook time): Pour in white wine and scrape up browned bits. Simmer 2–3 minutes, then return veal shanks to the pot. Add stock, bay leaves, and thyme (if using). Bring to a gentle simmer, cover, and braise at low heat until very tender, about 180 minutes, turning shanks once halfway if needed. If sauce is too thin near the end, uncover and simmer 10–15 minutes to reduce.

5. 5

   Finish and serve: Make gremolata by mixing parsley, lemon zest, and minced garlic. Spoon braising sauce over veal shanks and top with gremolata just before serving.